Ridiculously Easy Bean Salad

• PREP 10 mins
• TOTAL 10 mins
• MAKES 6 cups

You Will Need

3 (15oz) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped, about 3/4 cup
1 medium cucumber, finely chopped, about 2 cups
3 tablespoons drained capers
1/2 cup (60g) finely chopped fresh parsley
3/4 teaspoon dried oregano
For the Dressing
1/4 cup (60ml) red wine vinegar
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Directions

• Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the “raw” flavor of the onion so that it does not overpower the salad.
• Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
• Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
• The salad will keep stored in an airtight container in the fridge up to 4 days.

https://www.inspiredtaste.net/46546/easy-bean-salad/